Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
45%
46%
9%
Liquide
Farine
Autres
Queenie
Depuis 2020
I grew up in a family of people that baked, and always had a desire to create what I ate. Sourdough was a new bit of learning for me, and something I wanted to try to push my baking skills.
Caractéristiques
Mild, yeast, very active
Goût et saveur
Recette
Ingrédients de base
- 10g Discard
- 50g All purpose flour
- 50g Water
Ingrédients pour nourrir le levain
1
Mix 50 g of AP flour, 50 g of water, and 10 g of discard together. Ensure all dry flour is incorporated.
Méthode de travail
1
Use 10 g of discard (unfed starter).
10g Discard
2
Mix in 50 grams of all purpose flour.
50g All purpose flour
3
Add 50 grams of water. Mix to combine.
50g Water